Friday, 7 December 2012

紅酒燒汁伴烤牛肉《聖誕美食》Roast Beef with Red Wine Gravy 《Christmas Cooking 》

Every year around this time, a friend of ours starts sending Christmas presents to their family and friends. And then she and her husband go away on holiday ( vacation ) until after the New Year.

去年我們去她家吃飯，今年便輪到他們回來。本來想烤一隻小型的走地銅色火雞，但誰知現
在下訂，也要聖誕前幾天才可領取。

We went to their house to have early Christmas dinner with them last year, so naturally it's our turn to have them back this time. I wanted to roast a small free range bronze turkey; but even if you order it now, you can only collect it on 22-24 December.

結果我做了烤牛肉代替，煮了紅酒燒汁；伴以烤馬玲蕃和蔬菜。

So I did a joint of roast beef instead, served with Yorkshire puddings, red wine gravy; roast potatoes and vegetables.

今次又是憑我可以依賴的肉温測量器來幫我斷定，效果完全是我們喜愛的生熟程度。烤出來
的肉裏面軟滑細嫩，外面甘香和充滿香草美味。

Once again with the help of my faithful meat thermometer, the result was exactly how we wanted it to be. The meat was soft and tender inside and with a well-seasoned lovely herby flavour on the outside.

For medium-cooked beef, when you insert the meat thermometer into the center of the joint, when it reaches 63 - 66C you can take it out from the oven. Cover the meat loosely with a big piece of foil, and let it rest for 30 minutes before carving.

用磨利了的刀把牛肉盡量切薄，吃時才更能品嚐肉質細嫩的口感。

Try to slice the beef with a very sharp blade, and as thinly as possible to enjoy the tenderness of the meat.